Crispy Garlic Risotto Cakes
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
42
Spice
54
Sweetness
44
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tsps
Olive Oil4 cups
Water4 tbsps
Butter (1/2 stick)1 cup
Onion (finely chopped)1 cup
Arborio Rice1 cup
White Wine (dry)2 tbsps
Parsley (chopped fresh)Directions:
1
Preheat oven to 375°F
2
Toss garlic cloves with 2 teaspoons olive oil in small baking dish
3
Cover with aluminum foil
4
Bake until garlic is tender, about 30 minutes
5
Uncover and bake until garlic is very tender, about 10 minutes longer
6
Cool garlic; peel
7
Puree half of garlic in processor
8
Thinly slice remaining garlic
9
Set garlic puree and slices aside
10
Bring 4 cups water to simmer in medium saucepan
11
Reduce heat to low, cover and keep hot
12
Melt 2 tablespoons butter in geavy large saucepan over medium-high heat
13
Add onion; sauté until tender, about 3 minutes
14
Add rice; stir until golden, about 3 minutes
15
Add wine; stir until absorbed, about 2 minutes
16
Add 1 cup hot water
17
Adjust heat so that liquid bubbles gently
18
Stir until liquid is absorbed
19
Continue adding hot water 1 cup at a time until rice is just tender and mixture is very thick, simmering until liquid is absorbed before each addition and stirring frequently, about 25 minutes
20
Transfer risotto to large bowl
21
Cool 30 minutes
22
Mix cheese, parsley and garlic puree and slices into risotto
23
Season to taste with salt and pepper
24
Cover and refrigerate until cold, about 2 hours
25
Shape risotto into six 3-inch-diameter patties, 3/4 inch thick, using about 1/3 cup risotto for each
26
Place risotto cakes on baking sheet
27
Cover and refrigerate 1 hour
28
(Can be prepared 8 hours ahead
29
Keep refrigerated
30
) Place all purpose flour in shallow dish
31
Lightly coat each risotto cake with flour
32
Melt 1 tablespoon butter in heavy large skillet over medium heat
33
Add 3 risotto cakes and cook until golden brown and heated through, about 3 minutes per side
34
Transfer risotto cakes to plate lined with paper towels to drain
35
Repeat with remaining 1 tablespoon butter and 3 risotto cakes
36
Transfer risotto cakes to platter and serve
37
Preheat oven to 375°F
38
Toss garlic cloves with 2 teaspoons olive oil in small baking dish
39
Cover with aluminum foil
40
Bake until garlic is tender, about 30 minutes
41
Uncover and bake until garlic is very tender, about 10 minutes longer
42
Cool garlic; peel
43
Puree half of garlic in processor
44
Thinly slice remaining garlic
45
Set garlic puree and slices aside
46
Bring 4 cups water to simmer in medium saucepan
47
Reduce heat to low, cover and keep hot
48
Melt 2 tablespoons butter in geavy large saucepan over medium-high heat
49
Add onion; sauté until tender, about 3 minutes
50
Add rice; stir until golden, about 3 minutes
51
Add wine; stir until absorbed, about 2 minutes
52
Add 1 cup hot water
53
Adjust heat so that liquid bubbles gently
54
Stir until liquid is absorbed
55
Continue adding hot water 1 cup at a time until rice is just tender and mixture is very thick, simmering until liquid is absorbed before each addition and stirring frequently, about 25 minutes
56
Transfer risotto to large bowl
57
Cool 30 minutes
58
Mix cheese, parsley and garlic puree and slices into risotto
59
Season to taste with salt and pepper
60
Cover and refrigerate until cold, about 2 hours
61
Shape risotto into six 3-inch-diameter patties, 3/4 inch thick, using about 1/3 cup risotto for each
62
Place risotto cakes on baking sheet
63
Cover and refrigerate 1 hour
64
(Can be prepared 8 hours ahead
65
Keep refrigerated
66
) Place all purpose flour in shallow dish
67
Lightly coat each risotto cake with flour
68
Melt 1 tablespoon butter in heavy large skillet over medium heat
69
Add 3 risotto cakes and cook until golden brown and heated through, about 3 minutes per side
70
Transfer risotto cakes to plate lined with paper towels to drain
71
Repeat with remaining 1 tablespoon butter and 3 risotto cakes
72
Transfer risotto cakes to platter and serve